I was so looking forward to having barbecued corned beef and putting my corned beef on the Weber, but I got rained out. It didn’t turn out a bad dinner, though. I used the baby Nesco, and that brisket turned out just fine.
It’s amazing to me that you live with someone for eight years, and suddenly when you’re sprinkling green sugar on the pie crust, your child comes in and says “What IS that?! Is that a SNAKE? I’m afraid of snakes!” Even telling him that snakes are cool, and this was only pie crust, Spane still didn’t come out of the bedroom for a while. I wanted to make it lifelike, but really?
For the past few St. Patrick’s Days, it has been a lovely, warm and sunny day, perfect for firing up the Weber and putting a corned beef brisket on it. No such luck today, but, no problem, there’s still the baby Nesco.
Let’s Make Barbecued Corned Beef
- 1 corned beef brisket
- 1 whole onion
- 1 cup Barbecue sauce
- Remove the corned beef from its package. Save the spice package for something else.
- Wash the brisket well in cold water.
- Fill a large stockpot with water. Cut the onion in half.
- Put the brisket and onion in the water.
- Heat on medium heat and cook for two hours or until the brisket is tender.
- Remove the brisket from the water and pat dry. Let the brisket cool in the refrigerator.
- Start your barbecue up and prepare it for indirect cooking.
- If your sauce is not too sweet, you may put the sauce on before putting the meat on the barbecue.
- Put the meat on the grill using indirect heat. Roast on slow heat for two hours, basting occasionally and checking that the coals are still hot.
- If your sauce is sweet, wait until the last fifteen minutes before putting it on.
And don’t forget about that dessert made famous by St. Patrick himself!
Spoiler: There are no native snakes in Ireland. The only ones are pets that have been let loose by their owner, mistakenly or intentionally. But that was long after St. Patrick visited the Emerald Isle. The lack of snakes is more likely due to the Ice Age. You can find out more at National Geographic.
St. Patrick, Ireland’s patron saint, is said to have used it as a metaphor for the Christian Holy Trinity. Find out more at Wikipedia.
- 1 double pie crust
- 1 jar Mince Meat Pie filling
- 1 egg
- ¼ cup Water
- ¼ cup Green sugar crystals
- 4 black sesame seeds
- Put the first pie crust in the pie pan.
- Fill the pie with the filling.
- Cut shamrocks out of the second crust and place them on the top of the pie.
- Roll the remaining dough into a very long, thin rope.
- Mix the egg with some water to make an egg wash.
- Use a pastry brush or paintbrush and brush the crust of the pie with the egg wash.
- Take the rope and place it on top of the crust, securing it as you go, leaving a small bit without any of the rope.
- Form one end of the rope into the head of the snake. Use a toothpick to make eye sockets and place two sesame seeds into each eye socket.
- Form the other end into the tail.
- Use a fork to make the diamond shape on the snake’s skin.
- Using the pastry brush, brush the entire snake and all the shamrocks with the egg wash.
- Sprinkle the green sugar all over the shamrocks and snake.
- Cut some foil the circumference of the pie, and put it over the snake part only.
- Preheat the oven to 400.
- Put the pie in the oven and bake for 10 minutes or until the shamrocks have started to just brown.
- Remove the foil from the snake and bake for another 5 minutes or until the snake has also browned.
- Remove from the oven. Serve warm with hard sauce.